Cake Talk: April Showers
This week, we're checking in with New York-based baker April Reed. Reed
launched her eponymous cake design company in 2005 with an unwavering commitment to cakes that actually tasted good. Since then, her bake shop has become known for modern designs, scary-realistic sugar flowers, and of
course, delicious cake.
How does your bakery differ from the rest of the pack?
Flavor is job number one. Period. That is one of the biggest things
that sets us apart from other cake design companies in New York. I
graduated from the Culinary Institute of America and, prior to opening April
Reed Cake Design, had been cooking in the three-star NYC restaurant world.
My cake approach starts with flavor, then moves to design. I had a client
who was unable to save the top tier of her cake for her anniversary because
the guests demanded to eat it. It's the reason I make cake.
Why do you enjoy working on wedding cakes?
Wedding cakes are a chance to create stunning design while making people
happy with tastiness. They are fleeting—they exist for four hours, then
they are eaten. I love that...
What's been your absolute favorite wedding cake so far?
Thread designer Melissa Akey's cake is one of my all-time favorites. It's
understated
elegance to the max and wedding-y without being wedding-y. The single big
blossom hearkens back to a bygone era of elegance. Melissa had an
old-fashioned red velvet cake with cream cheese filling and white fondant. Her
cake was trimmed in the most luxurious Mokuba ribbon.
Any advice for couples choosing their wedding cake?
Taste, taste, taste! After you have narrowed your top cake designers
down to a style that works for you and your wedding's aesthetic, set
appointments with them to taste their cake. It is a given that the wedding
cake should be show-stopping, but it should also be the BEST piece of cake
you will ever eat.
For more information on April Reed Cake Design, visit aprilreed.com.
—Rachel Jacoby, Assistant Editor
